- 1 1/2 cups of polenta
- 3 cups of vegetable stock
- 1 tablespoon of olive oil
- 2 tablespoons of nutritional yeast or grated parmesan cheese
- 1 teaspoon of paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- salt/pepper to taste
- jar of your favorite marinara
Line a 8x8 or 9x12 pan with parchment paper, with two sides overhanging to use as handles. The size of your pan will determine how thick and how many fries you have.
In a large heavy bottom pot, bring vegetable broth to a boil. Once boiling, turn heat down to medium and slowly add polenta while whisking constantly. Be careful not to add all the polenta at once or you’ll end up with lumps.
Reduce heat immediately to low, continue to whisk for about 8-9 minutes. You’ll notice your polenta will start to thicken and look creamy.
Remove from heat and stir in nutritional yeast/parmesan cheese and all the dried herbs and seasonings. Don’t forget to add salt and pepper to your own taste.
Pour polenta into your prepared pan and smooth into an even layer.
Refrigerate for at least 2 hours or overnight.
When ready to bake, preheat oven to 450 degrees and line a sheet pan with parchment paper.
Remove the polenta from fridge and gently lift the parchment overhangs to release the polenta from pan.
Refrigerate for two hours or overnight. When ready to bake, preheat oven to 450 degrees Fahrenheit. Gently lift out slab of polenta using parchment handles and transfer to a cutting board. Cut slab into strips about the length of your finger.
Place polenta strips on lined baking sheet leaving a little space between each strip. Bake for 25-30 mins flipping halfway through. Be sure to flip polenta so it browns on all sides.
While polenta fries are browning, warm up your favorite jar of marinara sauce for dipping.
Once your fries are browned all over, remove from oven and serve alongside marinara.